Orange Glazed Cocoa Bundt Cake
A rich and moist cocoa bundt cake topped with a vibrant orange glaze. The recipe also includes an option for a vanilla glaze.
The Original
Processed by Gemini
Ingredients
- ●3/4 cups (180ml) butter or margarine
- ●1 and 2/3 cup (400ml) sugar
- ●2 eggs
- ●1 tsp (5ml) vanilla (for cake)
- ●3/4 cup (180ml) sour cream
- ●2 cups (480ml) flour
- ●2/3 cup (160ml) unsweetened cocoa
- ●1 tsp (5ml) salt
- ●2 tsp (10ml) baking soda
- ●1 cup (240ml) buttermilk or sour milk
- ●2 cups (480ml) confectioners sugar (for glaze)
- ●1/4 cup (60ml) melted butter or margarine (for glaze)
- ●3 tbsp (45ml)s orange juice (for orange glaze)
- ●1 tsp (5ml) vanilla (for glaze)
- ●1/2 tsp (3ml) grated orange peel (for orange glaze)
- ●3 tbsp (45ml)s water (optional, for vanilla glaze instead of orange juice)
Instructions
- 1
1. Cream butter, sugar, and vanilla until light and fluffy.
- 2
2. Blend in sour cream.
- 3
3. In a separate bowl, stir baking soda into sour milk.
- 4
4. Add dry ingredients (flour, unsweetened cocoa, salt) alternately with the sour milk mixture to the creamed mixture.
- 5
5. Beat for 2 minutes at medium speed.
- 6
6. Pour into a greased and floured bundt pan.
- 7
7. Bake at 350 degrees Fahrenheit (175 Celsius) for 50 minutes.
- 8
8. Cool for 10 minutes in the pan, then remove and cool completely.
- 9
9. Prepare the Orange Glaze: Combine 2 cups confectioners sugar, 1/4 cup melted butter or margarine, 3 tbsps orange juice, 1 tsp vanilla, and 1/2 tsp grated orange peel in a small bowl.
- 10
10. Beat until smooth.
- 11
11. (For Vanilla Glaze, substitute 3 tbsps water for orange juice and omit orange peel).
- 12
12. Glaze the cooled cake and garnish with orange peel.